A quick and easy stir-fry makes a great weeknight family dinner, with the versatility to accommodate meat, seafood, tofu and nearly any vegetables you have lying around. Actually, the stir-fry sauce in this dish is a great all-purpose way to season almost any stir-fry.

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The recipe calls for tofu — but feel free to substitute another protein and adjust the cooking time — and classic Thai seasonings, including fish sauce, Thai chile paste and Golden Mountain seasoning sauce. The latter, which is made from fermented soybeans, salt, sugar and, according to the label, “other flavor enhancers,” is widely used in Thai and Chinese cooking. You’ll find it at Asian grocery stores and well-stocked markets, but if you have trouble, you can substitute chicken stock or even water.

One of the key things to remember for stir-fries is the importance of prepping all your ingredients before you start cooking. Once you start cooking, everything goes so swiftly, there’s no time to stop and chop. Pressed for time? Prep the vegetables the weekend before, and you’ll have everything ready to go.

Serve this tasty stir-fry over rice or noodles as soon as it comes off the stove, especially if you like your cashews crunchy.

Heat oil in a wok or heavy pan set over medium-high heat. When oil is hot add the minced garlic and chiles, and stir-fry for 20 to 30 seconds, until fragrant and lightly golden. Add onion and carrots, tossing with garlic (which will help keep the garlic from burning); stir-fry 2 minutes, until vegetables are softened. Add the chile paste and stir fry for another 30 seconds. Add the green beans and stir-fry 1 minute more.

Add the stir-fry sauce, bring to a simmer and cook for 2 minutes.

Push the vegetables to the side of the pan, add the cubed tofu to the center of the pan. Let the tofu warm through, gently tossing to coat with sauce.

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